cod in tomato sauce w/ polenta
In a shared fish, there are no bones.
My pescatarian dreams have come true! This recipe reminded me of a traditional Dominican dish; pescado en escabeche. The one major difference is that the overall flavor of this dish is on the sweeter side. I found this recipe in food blog: Natasha’s Kitchen. She made this dish to satisfy her hubby’s craving for canned sardines in tomato sauce from his home country of Ukraine. During my trip to Norway this summer, I also came across something similar: mackerel in tomato sauce. It was DELICIOUS! Needless to say I can certainly sympathize with Natasha’s hubby, I came back home in search of the canned mackerel goodness only to be disappointed. So when I read in her description that the meal was inspired by such things i was excited! And I’m happy to report that the tomato sauce does remind me of the mackerel.
I paired the fish dish with some crispy polenta rounds, seeing as polenta and tomatoes are a perfect match. But I encourage you to pair them with your favorite sides. The sweet and warm flavors of the tomato sauce will go well with just about anything! Enjoy!
INGREDIENTS FOR TOMATO SAUCE
4 tbsp unsalted butter
1 large sweet onion / finely chopped
2 garlic cloves / minced
6 oz can tomato paste
2 cups vegetable stock
1 tbsp capers
juice of 1 lemon
seasonings: 1 bay leaf / 6 black peppercorns / 4 cloves
tea infuser or tea bag for seasonings
INGREDIENTS FOR FISH
cod fillets cut into smaller pieces / pat dry with paper towels
2/3 cup all-purpose flour
1/2 tsp ground coriander
1 tsp salt
black pepper to taste
1/4 cup light olive oil or canola oil (i used canola oil)
fresh parsley / optional
INGREDIENTS FOR POLENTA ROUNDS
polenta log / they’re available at trader joe’s and whole foods (i bought mine from whole foods)
olive oil
INSTRUCTIONS
In a large heavy-bottomed pan, melt butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add minced garlic cloves, tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together flour, salt & pepper. Heat a large non-stick pan over medium heat and add oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
Once sauce is done, remove and discard seasoning pouch. Add lemon juice, capers and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with parsley.
Slice polenta in 1/2 in rounds. Heat some olive oil in a nonstick skillet, pan fry polenta until desired crispness. Or follow the instructions on the package.
Assemble your plate and enjoy!